Use a simple time‑stamp column, a color‑coding rule, and a chart. Put the exact time sauce hits the plate in column A, the measured color value (like a hue number) in B, and a flag in C that turns green when the hue is within your target band. Then create a conditional‑format rule: if hue is between 30 and 35 turn cell green, if outside turn red. Finally, add a line chart with time on the X‑axis and hue on the Y‑axis so you can see exactly where the curve hits that sweet spot. That’s the only thing that matters.

Got it—set a fixed timer, mark the spoon’s first splash, and snap a photo at the same plate angle. Log each event in a table: time, angle, splash depth. Then cross‑check the color on the plate in a separate column. The spreadsheet is only there to catch any hidden variance you might miss.

Absolutely, I’ll set up the sheet with a pre‑save check so no row can be left blank. The timer will trigger an automatic timestamp, the angle gets logged from the camera overlay, splash depth is recorded by a simple numeric input, and color is noted in a single cell that links to your hue scale. After each run I’ll run a quick audit trail to flag any outlier entries—no data gap allowed. That way every plate gets the exact same treatment and the spreadsheet stays pristine.